Carefully rinse and dry the matie fillets. Cut the fillets into pieces. Clean the lettuce, rinse, pluck into bite-sized pieces and spread evenly on plates. Clean mushrooms, cut into slices. Arrange on the lettuce with the matie fillets.
For the salad dressing (spicy sauce), mix balsamic vinegar, white wine vinegar, 4 tbsp. mustard, cranberry juice, salt and pepper. Whisk in the oil. Clean and rinse the spring onion and cut into fine rings. Add two tablespoons of drained cranberries to the salad dressing form. Spread evenly over the lettuce. Offer the bread with it.
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